Chilled Couscous salad

Author: Cooped Up Chick  //  Category: Salads, September 2011


I will start off by saying I have NEVER made couscous in my life. I have eaten it a time or two and it was good but I had no idea how to make it. I was craving a pasta salad, one I have made many times and I thought to myself “Why don’t I substitute the fusili for that couscous that has been hanging out in my pantry for a year?”

I didn’t see the harm in giving it a try. First I had to figure out how to COOK the couscous! I turned to my trusty friend, Google. You see I bought the couscous at the Bulk Barn so there wasn’t any box with instructions on the side. Google came through for me yet again!! 2 cups of water and 1 1/3 cups of dry couscous and you’ll have a shish-load of couscous at your disposal!

Boil the water in a saucepan with a sprinkle of salt. Remove the pot from the heat once it boils and add the couscous. Stir, cover and let it stand for 10 minutes. Fluff the couscous with a fork and scrape into a mixing bowl. Put it in the fridge for 1 hour to cool.

Meanwhile chop up your veggies. I used red and green pepper, sweet onion, tomatoes and fresh parsley. If I had some cucumber I would have thrown that in there too. The pasta salad I usually make has a Mediterranean type feel to it.

For the dressing I used 1/2 cup of Roasted Red Pepper and Parmesan salad dressing and 1/2 cup of Sundried Tomato and Oregano, both by Kraft. You could use whatever type strikes your fancy but make sure it is an oil and vinegar type of dressing. Otherwise its going to be too heavy and one of the nicest things about eating this salad (other that it TASTES great of course) is how light and fluffy it is. I also like some feta cheese in this pasta salad.

Once your couscous has cooled sufficiently add it into the veggies and mix well.

Add to a separate bowl only as much as you want to eat immediately. Once you add the dressing it would get mushy if kept too long. Just with the pasta and the veggies it will keep in the fridge nicely for a few days. Add some crumbled feta cheese.

Add your dressing…just until moistened.

Dress it up with a sprig of fresh parsley and you are GOOD TO GO!!


I was quite impressed at how well my favorite pasta salad translates into a couscous dish. It was really really good and i’m sure with different veggies, a different dressing, etc. it would be just as good. I have the feeling there will be some couscous experimenting in my future!! Mushroom and Balsamic, Shrimp and Italian dressing…the possibilities are endless!


love, peace and chicken grease,

-A Cooped Up Chick








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